4 slices enriched white bread
3/4 teaspoon cinnamon
1 1/3 cups cottage cheese
3/4 cup buttermilk
4 medium eggs
Artificial sweetener to equal 1/4 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon grated lemon rind
Dash of salt
ADVANCE PREPARATION: Sprinkle one side of each slice of bread with cinnamon. With rolling pin, roll bread thin, then cut into 1-inch strips. Place strips, cinnamon sides to pan, on bottom and around sides of a non-stick, 9-inch square pan, or a 9×5 inch loaf pan. (The cheese filling will fill any spaces between bread strips and will hold the cake together.) Combine cheese, buttermilk, eggs, vanilla, lemon rind, sweetener, and salt in a blender container; process at high speed until mixture is smooth and creamy. Carefully spoon cheese mixture into pan. Bake at 275°F (very slow oven) for 1 hour. Turn off heat, and let stand in oven, 1 hour longer. Refrigerate at least 1 hour.
FINAL PREPARATION: Turn upside down onto serving platter. Divide evenly. Makes 4 luncheon servings.
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Artificial sweetner is an abomination! Love the lily o’ the valley coffee cups though